Friday, August 7, 2009

Blueberries and a Great Berry Muffin Recipe

It's been such a long time since I last posted. Summer has been really busy and the garden is producing a ton. In the next few days hopefully I'll get around to posting some recipes with zucchini and tomatoes. Each day I come in my bowl/basket gets fuller and fuller. I love it. It's so nice to eat all the fresh things from the garden, and to also share it too.

Even though I don't have blueberries in the yard they have been on sale at the grocery store. I've bought two 2 lb containers for $3.99 each. Megan loves to eat blueberries as a snack. We go through about as quickly as raspberries. It makes me happy to see my child open up the fridge and go to the produce drawer. It makes me happy that she enjoys eating fresh fruits and veggies.

Freezing Blueberries (or any berry):

After washing and letting the blueberries dry I spread them on a cookie sheet. I put the cookie sheet of berries in the freezer. When they freeze I then convert them into a freezer bag, remove all the air and seal it shut. Not only are frozen blueberries great for using in recipes, but they make a really yummy and healthy snack right out of the freezer.

Berry Muffins

This recipe I got from my cousin Wendy a few years back. It is good with any berry (raspberry, bosynberry, blueberry, etc.).

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh berries (blue, black, raspberries)
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees. Grease muffin cups, or line with liners.
2. Combine the 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in the berries. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
3. To make crumb topping: mixt together 1/2 cup sugar, 1/3 cup flour, butter and cinnamon. Mix with fork or pastry blender. Sprinkle over muffins before baking.
4. Bake for 20-25 minutes.


  1. These were so yummy!! Thanks, Jen! You need to have your own Farmers Market, I'll come shopping at your house.

  2. I love that recipe too! It is a keeper. I love your blog, I think it's so fun. If you want another great muffin recipe here's the link...